The invention relates to compounds of formula (I) that provide a kokumi flavor to consumables and flavor compositions, and to consumables and flavor compositions comprising such compounds. Enzymatic methods to prepare the compounds are provided.
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##STR00002##
wherein:
r1 is a residue selected from —CH2—; —CH2CH2— or —CH2CH2CH2—;
r2 is a residue selected from —OH, —C1-c5 linear or branched alkoxy residue including —O—CH3, —O—CH2—CH3, —O—CH2CH2CH3, —O—CH(CH3)CH3, —O—CH2CH(CH3)2, —O—CH2CH(CH3)(CH2CH3), and —O—CH2CH2CH(CH3)2 and the residue of an amino acid selected from the group consisting of α-Ala, α-Gly, α-Val, α-Leu, α-Ile, α-Met, α-Pro, α-Phe, α-Trp, α-Ser, α-Thr, α-Asn, α-Gln, α-Tyr, α-Cys, α-Lys, α-Arg, α-His, α-Asp, α-Glu, β-Ala, and gamma amino butyric acid (GABA), and an uncommon amino acid including 4-hydroxyprolin, ε-N,N,N-trimethyllysine, 3-methylhistindine, 5-hydroxylysine, O-phosphoserine, gamma-carboxyglutamate, ε-N-acetyllysine, ω-N-methylarginine, N-acetylserine, N,N,N-trimethylalanine, N-formylmethionine;
r3 is a residue selected from the group of a residue of γ-Glu (—CO—CH2—CH2CH(NH2)COOH), and β-Asp (—CO—CH2—CH(NH2)—COOH);
X is a residue selected from —S— or —O—; and
Y is a residue selected from: —CH2—, —CH2CH2—, CH2CH2CH2—, —CH(COOR4)—, —C(COO r4)2—, —C(CH2COO r4)2—, —C(CH2COO r4)(COO r4)—, —C(CH(COO r4)2)(COO r4)—, —CH(CH2COO r4)—, —CH(CH2CH2COO r4)—, —CH(CH2CH2CH2COO r4)—, —CH(CH(COO r4)2)—, —CH(CH(COO r4)CH(COO r4)2)—, —CH(CH2CH(COO r4)2)—, —CH(CH(COO r4)CH2COO r4)—, —CH2—CH(COO r4)—, —CH2—C(COO r4)2—, —CH2—C(CH2COO r4)2—, —CH2—C(CH2COO r4)(COO r4)—, —CH2—C(CH(COO r4)2)(COO r4)—, —CH2—CH(CH2COO r4)—, —CH2—CH(CH2CH2COO r4)—, —CH2—CH(CH2CH2CH2COO r4)—, —CH2—CH(CH(COO r4)2)—, —CH2—CH(CH(COO r4)CH(COO r4)2)—, —CH2—CH(CH2CH(COO r4)2)—, —CH2—CH(CH(COO r4)CH2COO r4)—, —CH(COO r4)—CH2—, —C(COO r4)2—CH2—, —C(CH2COO r4)2—CH2—, —C(CH2COO r4)(COO r4)—CH2—, —C(CH(COO r4)2)(COO r4)—CH2—, —CH(CH2COO r4)—CH2—, —CH(CH2CH2COO r4)—CH2—, —CH(CH2CH2CH2COO r4)—CH2—, —CH(CH(COO r4)2)—CH2—, —CH(CH(COO r4)CH(COO r4)2)—CH2—, —CH(CH2CH(COO r4)2)—CH2—, —CH(CH(COO r4)CH2COO r4)—CH2—; and
r4 is a residue selected from a c1-c5 linear or branched alkyl residue including —CH3, —CH2—CH3, —CH2CH2CH3, —CH(CH3)CH3, —CH2CH(CH3)2, —CH2CH(CH3)(CH2CH3), and —CH2CH2CH(CH3)2,
and wherein, when more than two r4 residues are present, at least one r4 residue is a c1-c5 linear or branched alkyl residue and of the remaining r4 residues, one or more may be H,
and wherein, when one of the r4 residues is a propyl, butyl or pentyl residue, then the other r4 residues are selected from methyl or ethyl or H.
8. A flavourant compound according to
9. A flavourant compound according to
11. A flavourant compound according to
12. A flavourant compound according to
13. A flavourant compound according to
14. A flavourant compound according to
17. A consumable containing one or more flavourant compounds according to
18. A method for imparting a kokumi flavour to a consumable, comprising providing one or more flavourant compounds according to
19. A method according to
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This is an application filed under 35 USC 371 of PCT/EP2006/009839.
This invention relates to the use of kokumi flavourant compounds in consumables, and to flavour compositions comprising such compounds.
“Kokumi” is a term used in the flavour industry to describe characteristics such as continuity, mouthfulness, richness and thickness. In contrast thereto, the sensory terms for the basic tastes are salty, sweet, sour, bitter or umami, the last-named being the taste of monosodium glutamate (MSG). Kokumi is a distinct taste quality, or rather a taste-enhancing quality, which can be easily detected and differentiated by sensory tests by a trained panel. Compounds that provide a kokumi taste are usually tasteless in water, but enhance the taste in combination with other tastants in respect of the above-mentioned qualities.
In addition to the desired organoleptic properties, compounds should preferably have one or more of the following characteristics: they should be inexpensive to produce, stable during long periods of storage and to processing conditions that may comprise elevated temperatures and humidity, and extremes of pH.
Applicant identified compounds according to formula I that belong to the group of esters of S- or O-carboxyalkylated gamma-glutamyl and beta-asparagyl peptides which are able to provide a “kokumi” flavour to consumables and fulfill the above requirements.
Whereas no literature information is available on sensory properties of beta-asparagyl peptides, certain gamma-glutamyl peptides are known to provide or change flavour properties. Gamma L glutamyl dipeptide-derivates of Phe, Val, Leu and His are known to reduce the bitterness of the original amino acids (Phe, Val, Leu, His) (Suzuki et al., J. Agric. Food Chem. 2002, 50, 313-318).
Various sulfur-containing peptides including alliin ((+)-S-allyl-L-cysteine sulfoxide), cycloalliin ((3-(S)-methyl-1,4-thiazane-5-(R)-carboxylic acid 1-oxide), MeCSO ((+)-S-methyl-L-cysteine sulfoxide), GACSO, (gamma-L-glutamyl-S-allyl-L-cysteine sulfoxide), GAC (gamma-L-glutamyl-5-allyl-L-cysteine sulfoxide), and GSH (Glutathione, Gamma-L-glutamyl-L-cysteinyl-glycine or γ-Glu-Cys-Gly) are known to impart a “kokumi” taste to aqueous umami solutions containing monosodium glutamate (MSG) and ribonucleotides or to an aqueous model beef extract (Ueda et al. Agric. Biol. Chem. 1990, 54, 163-169; Ueda et al., Biosci. Biotech. Biochem. 1997, 61, 1977-1980). GSH and other compounds containing free SH groups are less stable as they tend to form disulfites which provide a less intensive kokumi taste and as they can react with compounds present in flavour compositions or consumables. Further, GSH reacts acidic when added to aqueous solutions and the flavour composition or consumable needs to be adjusted in pH accordingly.
There remains a need for alternative or improved compounds to provide a “kokumi” taste to consumables.
Surprisingly, applicant has identified very stable compounds formula I that are able to provide a kokumi taste and do not significantly alter the pH of aqueous solutions. This was entirely unpredictable from the prior art.
In a first aspect, the invention is therefore directed to the use as a flavour of a compound of formula I, or a salt thereof,
##STR00001##
wherein the residues R1, R2, R3, R4, X and Y are selected as follows:
Standard abbreviations for amino acids are used throughout this text to identify their residues within a larger compound rather than the free amino acid, for example R3 above may be a residue of γ-Glu or β-Asp.
A compound of formula I may be present in the form as shown or in its ionic form with a counter-ion (in form of its salt), for example its sodium, potassium, calcium, ammonium, chloride, sulfate, phosphate, carbonate salt, or similar.
In another aspect, the invention is directed to the use of a compound of formula I wherein two or more identical R4 residues are present.
In another aspect, the invention is directed to the use of a compound of formula I wherein R1 is selected from —CH2— and —CH2CH2.
In another aspect, the invention is directed to the use of a compound of formula I wherein R1 is —CH2— und —CH2CH2.
In another aspect, the invention is directed to the use of a compound of formula I wherein R3 is γ-Glu.
In another aspect, the invention is directed to the use of a compound of formula I wherein R4 is selected from —CH3, and —CH2—CH3.
In another aspect, the invention is directed to the use of a compound of formula I wherein X is S.
In another aspect, the invention is directed to the use of a compound of formula I wherein Y is selected from the group consisting of —CH2—, —CH(COOR4)—, —CH(COOR4)CH2—, —CH(CH(COOR4)2)—, —CH2CH2—, —CH2CH2 CH2—, and —CH(CH2COOR4)CH2.
In another aspect, the invention is directed to the use of a compound of formula I wherein R3 is γ-Glu, and R4 is selected from —CH3, and —CH2—CH3.
In another aspect, the invention is directed to the use of a compound of formula I wherein R3 is γ-Glu, and X is S.
In another aspect, the invention is directed to the use of a compound of formula I wherein R3 is γ-Glu, and Y is selected from the group consisting of —CH2—, —CH(COOR4)—, —CH(COOR4)CH2—, —CH(CH(COOR4)2)n—CH2CH2—, —CH2CH2 CH2—, and —CH(CH2COOR4)CH2.
In another aspect, the invention is directed to the use of a compound of formula I wherein R3 is γ-Glu, R4 is selected from —CH3, and —CH2—CH3, X is S, and Y is selected from the group consisting of —CH2—, —CH(COOR4)—, —CH(COOR4)CH2—, —CH(CH(COOR4)2)—, —CH2CH2—, —CH2CH2 CH2—, and —CH(CH2COOR4)CH2.
In another aspect, the invention is directed to the use of a compound of formula I wherein more than two R4 residues are present, and at least one R4 residue is a C1-C5 linear or branched alkyl residue and of the remaining R4 residue or residues, one or more is H.
In another aspect, the invention is directed to the use of a compound of formula I wherein more than two R4 residues are present, and at least one R4 residue is a C1-C5 linear or branched alkyl residue and of the remaining R4 residue or residues, two or more are H.
The use of compounds wherein more than two R4 residues are present, and at least one R4 residue is a C1-C5 linear or branched alkyl residue and of the remaining R4 residue or residues, one or more is H will provide, in addition to the kokumi taste, a salt enhancement that is more pronounced for R4 with at least two H residues. These compounds provide salt-enhancing properties in compositions and consumables. By salt, NaCl and or KCl, or the corresponding dissociated ions are meant. The compounds of formula I enhance the salt taste whereby the taste of the salt that is present is rendered more noticeable, and either the consumable tastes more salty, or the salt concentration can be reduced to provide the same degree of saltiness (isosaltiness) at a reduced NaCl and/or KCl concentration. The degree of enhancement in consumables may be, for example, an additional 25% up to 100% (saltiness is doubled), or 200% or more. Accordingly, it is possible to reduce the sodium content by more than half (+100%) and achieve the same saltiness (or even more if KCl is employed).
By the addition of said salt-enhancing compounds, consumables moderate, reduced or low in sodium or salt may be formed (sodium concentrations are given below. To calculate salt content, multiply by 2.5). 250 mg to 1250 mg per 100 g or ml sodium is usually considered a moderate amount, while consumables above 1250 mg per 100 g or ml is considered a high amount. 0 to 250 mg/100 g or ml can be considered a low amount.
Consumables according to the invention may, for example, have the following sodium concentrations: 5 to 1250 mg/100 g or ml, 5 to 600 mg/100 g or ml, 5 to 250 mg/100 g or ml, 5 to 200 mg/100 g or ml, 5 to 140 mg/100 g or ml, 5 to 100 mg/100 g or ml, or 5 to 40 mg/100 g or ml. While 5 mg is a useful minimum sodium concentration, if less saltiness is to be achieved, the lower concentration may be even lower, for example 4, 3, 2, or 1 mg/100 g or 100 ml. Furthermore, if a very high degree of saltiness is to be achieved, a higher salt content may be chosen.
Examples of subgroups of these useful groups are listed below with residues R1-R4, X and Y. These provide a very good kokumi activity.
R1
R2
R3
R4
X
Y
1
CH2
OH, Gly, βAla, OCH3,
γ-Glu
—CH3,
S
CH(COOH)
OC2H5
—CH2—CH3
2
CH2CH2
OH, Gly, βAla,
γ-Glu
—CH3,
S
CH(COOH)
OCH3, OC2H5
—CH2—CH3
3
CH2
OH, Gly, βAla,
γ-Glu
—CH3,
S
CH(COOH)CH2
OCH3, OC2H5
—CH2—CH3
4
CH2CH2
OH, Gly, βAla,
γ-Glu
—CH3,
S
CH(COOH)CH2
OCH3, OC2H5
—CH2—CH3
5
CH2
OH, Gly, βAla,
γ-Glu
—CH3,
S
CH(CH2COOH)CH2
OCH3, OC2H5
—CH2—CH3
6
CH2CH2
OH, Gly, βAla,
γ-Glu
—CH3,
S
CH(CH2COOH)CH2
OCH3, OC2H5
—CH2—CH3
7
CH2
OH, Gly, βAla,
γ-Glu
—CH3,
S
CH(CH2CH2COOH)
OCH3, OC2H5
—CH2—CH3
8
CH2CH2
OH, Gly, βAla,
γ-Glu
—CH3,
S
CH(CH2CH2COOH)
OCH3, OC2H5
—CH2—CH3
In another aspect, the invention is directed to flavour compositions comprising one or more compounds of formula I as hereinabove defined.
In another aspect, the invention is directed to consumables comprising one or more compounds of formula I as hereinabove defined, or mixtures thereof, in a concentration of 1 to 25.000 ppm (weight/weight).
An appropriate concentration in which to employ compounds will depend on the type of consumable and the desired taste intensity. For example, compounds according to the invention may be employed at a concentration of, for example, 1 to 10,000 ppm, 5 to 25,000 ppm, 10 to 10,000 ppm, 50 to 5000 ppm, and 100 to 1000 ppm (based on weight).
Compounds of formula I have not been described previously. Accordingly, in another aspect, the invention is directed to compounds of formula I as hereinabove described.
In another aspect, the invention is directed to a method for imparting a kokumi taste to a consumable, comprising the addition of a compound as hereinabove described to a consumable. The compound may be added in the form of an unpurified enzymatic reaction mixture in which it was formed, in the form of a crude extract of such a mixture, in the form of a plant extract, or in purified form.
Compounds for use in the present invention may be prepared according to procedures well known in the art.
Certain γ-glutamyl dipeptides of formula I can also be prepared enzymatically using gamma-glutamyl-transpeptidase enzyme (GGTP) as is well known in the art using enzymes from various sourcex including commercial sources and described previously, for example, by Suzuki et al., J. Mol. Catal. 1999, B6, 175-184; Suzuki et al., J. Agric. Food Chem. 2002, 50, 313-318), Suzuki et al.; J. Agric. Food Chem.; 52 (2004); 577-580; Strumeyer and Bloch, Biochem. Prep. 1962, 9, 52-55; Thompson and Meister, Proc. Nat. Acad. Sci. USA, 1975, 72, 1985-1988; Allison and Meister, J. Biol. Chem. 1981, 256, 2988-2992; Meister, The Enzymes B (Academi, New York), 3rd. Ed., Vol. 10, pp. 671-697; Strumeyer and Bloch, J. Biol. Chem. 1969, 235, 27; Thompson and Meister, Proc. Nat. Acad. Sci. USA, 1975, 72, 1985-1988; Oppenheimer et al., J. Biol. Chem. 1979, 254, 5184-5190; Tate and Meister, J. Biol. Chem., 1975, 250, 4619-4627.
Starting materials and the enzymes are readily available commercially or can be obtained as described in the references indicated above.
Another possibility is the chemical synthesis of peptides from amino acids which is well-known in the art. Non-natural amino acids can be formed by introducing side chains as desired and this also is well-known in the art. The peptide ester component of the compounds may be synthesised as will be apparent to the skilled person, or purchased commercially.
In another aspect the invention is directed to a method of forming a novel compound of formula I as hereinabove defined by chemical or enzymatical synthesis.
The formed products may be purified and used as a flavour in purified form, or they may be used as a flavour in crude form (enzymatic reaction mixture) or as a crude extract from fermentation or from enzymatic reaction with the isolated enzyme.
If so desired, the product may be purified as follows: lyophilisation, followed by chromatographic work-up, for example gel permeation chromatography may be employed. Chromatography may be performed, for example, with Sephadex G-10 (Amersham Bioscience, Uppsalla, Sweden) as stationary and water as mobile phase. The effluent is monitored, for example using an UV-detector at 220 nm. The product eluate can be confirmed by analytical methods well-known in the art, for example by liquid chromatography and mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR) spectroscopy.
A compound for use in the present invention imparts a kokumi taste to consumables. Consumables as used herein include food products, beverages, oral care products, and compositions for admixture to such products, in particular flavour compositions. Flavour compositions may be added to processed foods or beverages during their processing, or they may actually be consumables in their own right, e.g. condiments such as sauces and the like.
A compound of the present invention or a mixture thereof may be used as a flavour ingredient in flavour compositions. A compound or mixture of compounds may be blended with other flavour ingredients in said compositions. A compound or mixture of compounds imparts a kokumi taste to all kinds of consumables, and is particularly interesting in savoury consumables.
Examples of consumables include cereal products, baker's products, bread products, gums, chewing gums, yeast products, salt and spice products, mustard products, vinegar products, sauces (condiments), soups, processed foods, cooked fruits and vegetable products, meat and meat products, egg products, milk and dairy products, cheese products, butter and butter substitute products, milk substitute products, soy products, edible oils and fat products, medicaments, beverages, alcoholic drinks, beers, soft drinks, food extracts, plant extracts, meat extracts, condiments, sweeteners, nutraceuticals, pharmaceutical and non-pharmaceutical gums, tablets, lozenges, drops, emulsions, elixirs, syrups and other preparations for making beverages, instant beverages and effervescent tablets.
The flavourant qualities of compounds of the formula I may be evident over a broad range of concentrations. For example, in the case of a food or beverage product, a compound or mixture of compounds may be present in a concentration ranging from, for example, 1 to 10,000 ppm, 5 to 25,000 ppm, 10 to 10,000 ppm, 50 to 5000 ppm, and 100 to 1000 ppm (based on weight). The skilled person will appreciate that the appropriate concentration will depend on the consumable, the presence of other flavours, and the desired flavour intensity. The concentration can easily be adjusted by the skilled person to the desired effect.
A person skilled in the art will appreciate that formulations and consumables may contain additional ingredients which may comprise various additives and excipients well known in the art, including anti-caking agents, anti-foaming agents, anti-oxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulating agents or formulations, enzymes, fats, flavour-enhancers, flavouring agents, gums, lubricants, polysaccharides, preservatives, proteins, solubilisers, solvents, stabilisers, sugar-derivatives, surfactants, sweetening agents, vitamins, waxes, and the like. Solvents which may be used are known to those skilled in the art and include e.g. ethanol, ethylene glycol, propylene glycol, glycerin, triacetin, diethyl phthalate and dimethyl phthalate. Encapsulants and gums include maltodextrin, gum arabic, alginates, gelatin, modified starch, and polysaccharides. Examples of additives, excipients, carriers, diluents or solvents for flavour or fragrance compounds may be found e.g. in “Perfume and Flavor Materials of Natural Origin”, S. Arctander, Ed., Elizabeth, N.J., 1960; in “Perfume and Flavor Chemicals”, S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in “Flavourings”, E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and “CTFA Cosmetic Ingredient Handbook”, J. M. Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.
There now follows a series of non-limiting examples that serve to illustrate the invention.
Unless otherwise indicated, all sensory tests are triangle tests and are performed according to the guidelines in “Amtliche Sammlung von Untersuchungsverfahren nach § 35 LMBG (Lebensmittel-und Bedarfsgegenständegesetz)”; L 00.90 7, Untersuchung von Lebensmitteln, Sensorische Prüfverfahren, Dreiecksprüfung (Übernahme der gleichnahmigen Deutschen Norm DIN ISO 4120, Ausgabe Januar 1995), as follows:
The sensory panel is trained to evaluate the taste of aqueous solutions (4 ml each) of the following standard taste compounds by using a triangle test as described in the literature (Wieser and Belitz, Z. Lebensm. Unters. Forsch., 1975, 159, 65-72): sucrose (40 mmol/L) for sweet taste; citric acid (5 mmol/L) for sour taste; NaCl (12 mmol/L) for salt taste; caffeine (2 mmol/L) for bitter taste; and monosodium glutamate (MSG) (6 mmol/L) for umami taste. For kokumi taste, a solution of GSH (glutathione, 10 mmol/L) in diluted chicken broth concentrate (Goumet Bouillon Huhn, Maggi, Singen, Germany; 3 g/100 g bottled water (Evian®)) is prepared and compared to the taste of chicken broth with no glutathione added.
All sensory analyses are performed in a sensory panel room at 22-25° C. over three different sessions by a trained panel of 8 to 10 individuals.
For recording the taste profiles, samples are prepared as indicated in the examples below. Taste profiles of samples are determined in a triangle test in three different sessions. Panellists refrain from eating or drinking for at least 1 hour prior to the session. At the start of the session and before each trial, the subject rinsed with water and expectorated. The participants receive a set of two blanks and one taste sample. Liquid samples are swirled around in the mouth briefly and expectorated. Solid samples are chewed for 20 seconds and then expectorated. After indicating which glass vial shows a different taste profile and description of the distinction, the participant receives another trial set of two blanks and one taste sample. Each sample with additive is compared to two reference samples without additives. Kokumi intensity is rated according to a scale from 0 to 5 (with 5 most intensive). The additive is added to a consumable and the sample is homogenised. The samples are presented to the sensory panel directly after homogenisation. The sensory panel in all tests included 8 trained individuals.
The table below shows the tested compounds of formula I with the residues R1-R4 and X and Y indicated.
Compound of formula I
R1
R2
R3
R4
X
Y
S-(α,β-dicarboxyethyl dimethylester)
CH2
Gly
γ-glu
CH3
S
CH(COOH)CH2
γ-L-glutamyl-L-cysteinyl-glycine
S-(α,β-dicarboxyethyl diethylester)
CH2
Gly
γ-glu
CH2CH3
S
CH(COOH)CH2
γ-L-glutamyl-L-cysteinyl-glycine
S-(α,β-dicarboxyethyl dimethylester)
CH2
OH
γ-glu
CH3
S
CH(COOH)CH2
γ-L-glutamyl-L-cysteine
S-(α,β-dicarboxyethyl diethylester)
CH2
OH
γ-glu
CH2CH3
S
CH(COOH)CH2
γ-L-glutamyl-L-cysteine
α-S-(α,γ-dicarboxypropyl
CH2
OH
γ-glu
CH3
S
CH(CH2CH2COOH)CH2
dimethylester) γ-L-glutamyl-L-
cysteine
α-S-(α,γ-dicarboxypropyl
CH2
OH
γ-glu
CH2CH3
S
CH(CH2CH2COOH)CH2
diethylester) γ-L-glutamyl-L-cysteine
α-S-(α,γ-dicarboxypropyl
CH2
Gly
γ-glu
CH3
S
CH(CH2CH2COOH)CH2
dimethylester) γ-L-glutamyl-L-
cysteinyl-glycine
α-S-(α,γ-dicarboxypropyl
CH2
Gly
γ-glu
CH2CH3
S
CH(CH2CH2COOH)CH2
diethylester) γ-L-glutamyl-L-cysteinyl-
glycine
Sensory tests (triangle test) are performed at least twice for each compound using sensory panels of different individuals to confirm the results.
Chicken Broth is prepared by dilution of 3 g chicken broth concentrate (Gourmet Bouillon Huhn; Maggi, Singen, Germany) with 100 ml water (Evian). Additives are added as specified in table below.
The pH-value of all samples is adjusted to 6.5 using formic acid (0.1 mol/L) or sodium hydroxide (0.1 mol/L).) GSH is determined to have a kokumi intensity of 3.5.
The results of the tests are indicated in the table below. For each sample, kokumi intensity is rated and panelists are asked to describe sensory characteristics.
Kokumi
concentration
intensity
Chicken broth samples
of additive
(0-5)
Sensory descriptors
Negative control (without additives)
—
2
—
Positive control: NaCl
30 mmol/L
2
increased salty taste
Positive control: MSG (mono sodium glutamate)
10 mmol/L
2
Increased umami taste
GSH, reduced form
10 mmol/L
3.5
Increased complexity and
[γ-Glu-Cys-Gly]
mouthfulness, more rich, more
impact, punch
GSH, oxidized form (disulfide)
10 mmol/L
2.5
slight increase of
mouthfulness and complexity
S-(α,β-dicarboxyethyl dimethylester) γ-L-
10 mmol/L
3.5
strong increase of
glutamyl-L-cysteinyl-glycine
mouthfulness and complexity,
more rich, impact, punch;
S-(α,β-dicarboxyethyl diethylester) γ-L-
10 mmol/L
3.5
Increase of mouthfulness and
glutamyl-L-cysteinyl-glycine
complexity, more rich, impact,
punch
S-(α,β-dicarboxyethyl dipropylester) γ-L-
10 mmol/L
—
bitter
glutamyl-L-cysteinyl-glycine
S-(α,β-dicarboxyethyl dimethylester) γ-L-
10 mmol/l
4.5
Strong increase of
glutamyl-L-cysteine
mouthfulness, more complex,
long lasting
S-(α,β-dicarboxyethyl diethylester) γ-L-
10 mmol/L
4.5
Strong increase of
glutamyl-L-cysteine
mouthfulness, more complex,
long lasting
S-(α,β-dicarboxyethyl dipropylester) γ-L-
10 mmol/L
—
bitter
glutamyl-L-cysteine
The panel rates the positive control with NaCl more salty than the negative control and the positive control with MSG as having the higher umami (taste of MSG) intensity, but no effect on mouthfulness and complexity of the taste profile is observed.
All tested compounds comprising methyl or ethyl esters increase the mouthfulness, complexity, and longlasting taste sensation of chicken broth. The most intense kokumi effect is found for the γ-L-glutamyl-L-cysteine-derivatives, which have an even more pronounced kokumi effect than GSH.
Compounds as indicated in the table below are added to tomato juice (Albi, Germany) in the concentrations indicated below.
Tomoatoe juice samples
Test results
Reference without additives
—
S-(α,β-dicarboxyethyl diethylester)
Preferred, more intensive,
γ-L-glutamyl-L-cysteinyl-glycine
well balanced and aromatic
(1000 ppm)
kokumi taste
S-(α,β-dicarboxyethyl diethylester)
Preferred, more intensive,
γ-L-glutamyl-L-cysteinyl-glycine
well balanced and aromatic
(5000 ppm)
kokumi taste
S-(α,β-dicarboxyethyl diethylester)
Preferred, more intensive,
γ-L-glutamyl-L-cysteine
well balanced and aromatic
(1000 ppm)
kokumi taste, S-(α,β-dicarboxyethyl
diethylester) γ-L-
glutamyl-L-cysteinyl-glycine
(1000 ppm)
S-(α,β-dicarboxyethyl diethylester) γ-L-glutamyl-L-cysteinyl-glycine (1000 ppm) is preferred by 6 out of 8 panelists, and is described as having a more intensive and well-balanced kokumi taste. This effect is increased with ascending concentrations.
S-(α,β-dicarboxyethyl diethylester) γ-L-glutamyl-L-cysteine (1000 ppm) shows an even more pronounced kokumi sensation and is preferred by all panelists.
Compounds as indicated in the table below are added to Cream cheese (Philadelphia, Kraft) to a final concentration of 1000 ppm. The mixture is stirred until homogeneous. The results are listed in the table below.
Cheese cream samples
Test results
Reference without additives
—
S-(α,β-dicarboxyethyl dimethylester)
Preferred, more intensive,
γ-L-glutamyl-L-cysteinyl-glycine
increased punch and mouthfulness,
long lasting taste sensation
S-(α,β-dicarboxyethyl diethylester)
Preferred, more intensive,
γ-L-glutamyl-L-cysteinyl-glycine
increased punch and mouthfulness,
long lasting taste sensation
7 out of a panel of 8 find samples with additives different from reference sample and preferred. Both samples are described to possess more mouthfulness, richness, and kokumi-like complexity.
Compounds as indicated in the table below are added to ketchup (Kraft) in a concentration of 2500 ppm.
Ketchup samples
Test results
Reference without additives
—
S-(α,β-dicarboxyethyl diethylester) γ-
More meaty, bouillon-like, and
L-glutamyl-L-cysteinyl-glycine
intensified overall taste.
S-(α,β-dicarboxyethyl diethylester) γ-
More meaty, bouillon-like, and
L-glutamyl-L-cysteine
intensified overall taste.
Samples with S-(α,β-dicarboxyethyl diethylester) γ-L-glutamyl-L-cysteinyl-glycine and S-(α,β-dicarboxyethyl diethylester) γ-L-glutamyl-L-cysteine are indicated by 7 out of 8 panelists to have a more meaty, bouillon-like, and intensified overall taste, the observed effect for S-(α,β-dicarboxyethyl diethylester) γ-L-glutamyl-L-cysteinyl-glycine compared to S-(α,β-dicarboxyethyl diethylester) γ-L-glutamyl-L-cysteine is lower.
The reaction between a thiol compound (glutathione (H-γ-Glu-Cys-Gly-OH), γ-L-glutamyl-cysteine (H-γ-Glu-Cys-OH), H-β-Asp-Cys-Gly-OH, β-L-Asp-Cys-OH), and an unsaturated carboxylic acid ester having at least one double bond (maleic acid dimethylester, maleic acid diethylester, glutaconic acid dimethylester, glutaconic acid diethylester, acrylic acid ethylester, 2-pentenoic acid ethylester, aconitic acid triethylester etc.) is performed according to the procedure reported by Morgan and Friedmann (Biochemical Journal, 32 (1938); 733-742) as follows:
The unsaturated ester compound (10 mmol) and the thiol compound (10 mmol) are dissolved in water (100 ml), the pH of the sample is adjusted to pH 7.4 with NaOH (1 mol/L) and the sample is incubated at 37° C. for 24 h.
After freeze-drying, the formed reaction products are purified by means of gel permeation chromatography using Sephadex G-10 (Amersham Bioscience, Uppsalla, Sweden) as stationary phase and water as mobile phase. The formed reaction products elute between 750 and 850 mL of mobile phase, the identity and purity is confirmed by means of LC-MS and NMR spectroscopy.
Hofmann, Thomas Frank, Dunkel, Andreas
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